Milk and cookies? Peanut butter and jelly? Chocolate and quinoa? Wait, what? Quinoa is the secret ingredient you didn’t know you needed to make the best chocolate cake. Finish off this decadent cake with icing in between each cake layer and on top, or enjoy a slice as is.
GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN |
Best Chocolate Quinoa Cake
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 8 to 12, depending on your slice
2-½ cups (350 mL) quinoa, cooked and cooled
¾ cup (180 mL) butter, melted or vegan butter, melted
4 large eggs
½ cup (120 mL) coconut milk
1 tsp (5 mL) vanilla
⅔ cup (160 mL) muscovado sugar or brown sugar
¼ cup (60 mL) coconut sugar
½ cup (120 mL) cocoa powder
1 tsp (5 mL) baking soda
1-½ tsp (7 mL) baking powder
½ tsp (2 mL salt)
⅓ cup (80 mL) mini chocolate chips
Preheat oven to 350 degrees F. Line two round cake pans with parchment paper
In a food processor or blender, add quinoa, melted butter, eggs, milk and vanilla. Pulse a few times and scrape down edges with spatula. Blend on high until completely smooth.
In a separate large bowl, combine both sugars, cocoa powder, baking soda, baking powder, and salt.
Add wet (quinoa) mixture to the dry (sugar) mixture. Stir until just combined.
Fold in chocolate chips.
Bake for ~ 30 minutes or insert a toothpick into the centre of the cake. Remove cake when toothpick is clean.
Allow the cake to cool on a wire rack before adding icing. Add icing in between cake layers and on top, if using.
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